Garlic Oil

Put all the ingredients except the oil in a blender and blend it for a minute. Then pour the oil in slowly while you continue to blend it.

Keep blending until it looks like there aren't any chunks left.

Pour it into a bottle. I either use an empty olive oil bottle or the most recently emptied wine bottle.

This was a staple in my house for years. I have left it on the counter unrefrigerated for 6 weeks or so. I never refrigerate it but I have heard that some people have gotten botulism this way. Maybe the salt is protective or maybe not. Refrigerate it for your safety.

I don't keep this around very often anymore because vegetable oil is a processed food. It is high in calories and low in nutrients, contributes to elevated cholesterol and makes your blood sluggish. So I minimize the use of it.